Cut bread into ¼" thick slices, then cut diagonally into triangles. Arrange in a single
layer in a 10x15" pan. Bake in a 300°F. oven until lightly browned, about 10 minutes; turn
slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at
room temperature up to a day.

In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes.
Pour from pan; set aside.

On a platter, arrange avacado mixture and diced papaya side by side in separate mounds. Fan
reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado
mixture. Sprinkle with coconut. Serve with toasted bread.